Best Hot Molten Blobs Recipes

HOT MOLTEN BLOBS

Steps:

• Pre-heat oven to 400 degrees.
• Coat muffin tins with non-stick cooking spray.
• Place a biscuit in each of 10 sections.
• In a small bowl, combine mayo and mustard and stir until well blended.
• Using thumbs, press down center to make deep indentations in each biscuit.
• Spoon equal amounts of the mayo mixture in each, about 1 tsp each.
• Top with ham cubes, then with cheddar cubes.
• Place muffin tin on foil-lined rack in oven.
• Bake until biscuits are golden and puffed, and overflowing with cheese, or about 10-12 minutes.
• Remove from oven and let stand 3 minutes before removing from tins.
• Serve while hot.

COCONUT FLOUR SCONES (OR BLOBS)

Steps:

• Preheat oven to 400.
• With an electric mixer, beat together eggs, egg whites, applesauce, honey, and salt.
• In a separate bowl, sift coconut flour and baking powder together (include the cinnamon at this time if you are using it), mix and add to first mixture.
• Beat thoroughly until batter runs smooth with no lumps. It'll be unsettlingly runny. You'll be convinced you've either done something wrong or I've totally messed up on my liquid measurements. Have faith, it'll be okay!
• By hand, mix in the berries/fruit/chocolate chips.
• Spoon the distressingly runny batter onto a nonstick (or lightly greased) cookie sheet, making blobs about three inches across. Don't worry, they'll puff up quite nicely! Leave room for them to expand and spread out, about two inches between them to be safe. Yes, I know they look flat. It's okay, honest.
• Place in oven and bake for 8-14 minutes. I know ovens vary so keep an eye on them. When they are lightly browned around the edges, remove them from the oven and let them cool for a few minutes before attempting to move them onto a cooling rack. Use a very flat spatula to take them off the sheet, but do so slowly, they crumble easily when warm.
• Enjoy!